Fresh peach pie--does it get any better than that! I found peaches for 49 cents a pound the other day, so I just had to make a pie using our pie crust recipe. I worked on this crust recipe for several years trying to find the right proportions of butter and shortening. Years ago, I used all shortening, but I like the richer flavor of butter, plus, I wanted to lower the shortening content because of the trans fats in it. But crust does need some shortening in it or the dough will be very hard to work with, as the butter gets too soft.
I like to make my dough, then pat it into a 6-inch circle, put it in a baggie, and refrigerate it for 30 minutes or even a day ahead. Then I take it out to roll it while it is really cold. That keeps it easier to work with. This crust did justice to my summer peaches--mmmm, it was very good! ~Janice
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